In the days before cask-matured Single Malts, distillers would often flavour their “water of life” with hillside plants including wild juniper – a key ingredient in gin. So it is theorized that these early Scotches may have tasted more like gin than whisky as we now know it. This gin features an unprecedented 31 botanicals, 22 of which are native to Islay. The nose is fascinating with lively juniper, sea air, nettle and wildflowers. The palate is smoky and spicy, with a note reminiscent of fresh pine needles. Source: Vintages Wine Panel